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Herbed Peasant Bread Recipe

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100% would make again

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The recipe for this beautiful flavorful loaf came from our daughter-in-law, Karen. She's a great cook. Everyone who enjoys a slice of this moist bread asks me for the recipe. It's super used for a sandwich or just served with butter. -Ardath Effa, Villa Park, Illinois

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16 Servings
Prep: 30 min. + rising Bake: 25 min.

Ingredients

1/2 cup chopped onion
3 tablespoons butter
1 cup plus 2 tablespoons warm milk (120° to 130°)
1 tablespoon sugar
1-1/2 teaspoons salt
1/2 teaspoon dill weed
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1 package (1/4 ounce) active dry yeast
3 to 3-1/2 cups all-purpose flour
Melted butter

Directions

In a large skillet, cook onion in butter over low heat until tender. Cool for 10 minutes.
Place in a large bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 25-30 minutes. Remove to a wire rack; brush with melted butter. Cool. Yield: 1 loaf.

Nutrition Facts: 1 serving (1 slice) equals 121 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 252 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

Herbed Peasant Bread published in Taste of Home August/September 1995, p29

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